Stock ingredients: rabbit, leek, fennel combo?

Preface: not a frequent stock maker here. I have rabbit bones in my freezer and fennel fronds and leek tops in my crisper. Is it crazy to combine all three for stock? If not, I welcome suggestions for other ingredients (red and white onion, garlic, carrots also on hand, and of course many dried herbs).

Roast the rabbit bones and make a brown rabbit stock.
Roast them until really dark, then roast the vegetables. But add in a tomato, garlic, onion, carrot.
Throw it in a pot with cold water, simmer for 2-4 hours and there you go.

One of my very favorite rabbit recipes has fennel in it, and if you like its taste, I don't think I'd be as wary of it as some others sound. I think that leek, rabbit and fennel would make a great base for a Provencal soup.